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Author Notes: Most Thanksgiving dinners in my memory include the string bean casserole (the canned soup and the fried onion company must do a lot of their business on this holiday) and Creamed Spinach. Sometimes with all the calorie-heavy sides, you just want a salad or simple greens. There’s another option available around this time of year--the Chinese Water Spinach. It cooks similarly to the spinach we are all familiar with, reducing to about a third of the amount originally thrown in the pan, but it packs the added bonus of thin hollow stems, that when cooked, add a crunch to leafy greens. The chili peppers add a bite to the dish--just don't actually bite into them.
—edamame2003

Dump the water spinach in and stir fry, rotating the spinach to coat with the sauce and cook for about 3 minutes. You don’t need to add water or broth, as the spinach tends to give off a lot of liquid.